Fill a pot with 2 to 3 inches oil and preheat to 350°F.
Preheat oven to 400°F.
For the roasted corn: In a mixing bowl, toss together the oil, corn kernels and 1 ½ teaspoons Mexican seasoning together until well combined.
Spread mixture onto a baking sheet and roast for 15-20 minutes, stirring halfway through, or until the kernels begin to blister. Remove from oven and set aside.
For the fritters: Pour water into medium pot and add butter, salt and pepper and bring to a boil.
Once mixture has come to a boil, add flour and cornmeal and quickly stir with a wooden spoon, until dough forms. Continue to stir over medium heat, for about 5 minutes.
Place dough into a stand mixer fitted with a paddle attachment and run on medium speed, allowing steam to escape.
Once most of the steam has dissipated add eggs, one at a time, scraping down the sides of the bowl after each addition.
Lower the mixer speed to low and add roasted corn, queso fresco, and remaining teaspoon of seasoning into the pate a choux (the doughy/battery mixture) until fully incorporated.
Once oil is hot, add 1 1/2 tablespoon sized balls of the mixture into the oil (you’ll have to do this in batches); make sure not to crowd the pot/skillet.
Fry each fritter for 4 to 6 minutes, flipping halfway if necessary. Drain on a paper towel and transfer fritters to a platter and top with more queso fresco and serve with lime wedges and cilantro-cream sauce (instructions below).
For cilantro cream sauce: Place all ingredients in a small mixing bowl and whisk together. Season with salt and pepper and stir. Chill until ready to use. Before serving, allow sauce to sit out at room temperature for 10-15 minutes.